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    PW 10a - Sweets

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    Mohammad Salari
    Sweets can be categorized into four main groups based on their composition: predominantly carbohydrate products; carbohydrate and fruit products; preparations from carbohydrates and oleaginous seeds; and complex products. They provide calories but little nutritional value otherwise. While sweets can boost energy, excessive consumption leads to health issues like obesity, diabetes, and tooth decay. Quality control of sweets involves organoleptic, chemical, and microbiological testing to ensure safety and prevent contamination or fraudulent addition of substances. Both advantages and disadvantages must be considered regarding regular consumption of sweets.

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    © All Rights Reserved
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    PW 10a - Sweets

    Uploaded by

    Mohammad Salari
    12 views26 pages
    Sweets can be categorized into four main groups based on their composition: predominantly carbohydrate products; carbohydrate and fruit products; preparations from carbohydrates and oleaginous seeds; and complex products. They provide calories but little nutritional value otherwise. While sweets can boost energy, excessive consumption leads to health issues like obesity, diabetes, and tooth decay. Quality control of sweets involves organoleptic, chemical, and microbiological testing to ensure safety and prevent contamination or fraudulent addition of substances. Both advantages and disadvantages must be considered regarding regular consumption of sweets.

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    PW 10a_Sweets

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    Sweets can be categorized into four main groups based on their composition: predominantly carbohydrate products; carbohydrate and fruit products; preparations from carbohydrates and oleaginous seeds; and complex products. They provide calories but little nutritional value otherwise. While sweets can boost energy, excessive consumption leads to health issues like obesity, diabetes, and tooth decay. Quality control of sweets involves organoleptic, chemical, and microbiological testing to ensure safety and prevent contamination or fraudulent addition of substances. Both advantages and disadvantages must be considered regarding regular consumption of sweets.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    12 views26 pages

    PW 10a - Sweets

    Uploaded by

    Mohammad Salari
    Sweets can be categorized into four main groups based on their composition: predominantly carbohydrate products; carbohydrate and fruit products; preparations from carbohydrates and oleaginous seeds; and complex products. They provide calories but little nutritional value otherwise. While sweets can boost energy, excessive consumption leads to health issues like obesity, diabetes, and tooth decay. Quality control of sweets involves organoleptic, chemical, and microbiological testing to ensure safety and prevent contamination or fraudulent addition of substances. Both advantages and disadvantages must be considered regarding regular consumption of sweets.

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    SWEETS

    CONTENT

    Classification
    Consumption forms
    The nutritional value
    The advantages of consuming sweets
    The disadvantages of consuming sweets
    Contamination (contamination) of sweets
    Quality control of sweets
    Alteration (aging) of sweets
    CLASIFICATION
    The composition of this products contain carbohydrates with
    small molecules in varying quantities between 20-100%

    They are divided into four categories:


    ⚫ Predominantly carbohydrate products;

    ⚫ Carbohydrate and fruit products;


    ⚫ Preparations from carbohydrates and oleaginous seeds;

    ⚫ Complex products.
    CONSUMPTION FORMS
    1. Predominantly carbohydrate preparations (refined
    carbohydrates):
    sugar (100% sucrose), invert sugar (sucrose enzymatically hydrolyzed
    into glucose and fructose which is about 70% sweeter than sucrose),
    fructose, caramel (2 parts sugar + 1 part glucose), nougat, sorbet, delight

    2. Sugar and fruit products:


    jams, marmalades, jellies, glazed fruits

    3. Sugar and oilseed products:


    halva (sunflower seeds + sugar), chocolate (cocoa seeds + sugar)

    4. Complex preparations or mixtures:


    wafers, checks, cakes, confectionery and pastries
    NUTRITIONAL VALUE
    ● concentrated foods rich in carbohydrates that are an
    important source of energy
    ● sugar provides 410 calories per 100g

    Recommended daily ration


    ● 7-8% of the caloric requirement for children, pregnant
    women
    ● 10% of the caloric requirement for adolescents, adults
    and the elderly
    NUTRITIONAL VALUE
    Nutritional value Proteins Fats Carbohydrates Calories (kcal/
    (g%) (g%) (g%) 100g)
    Sugar - - 99,9 410

    Glucose - - 77,7 319

    Honey 0,4 - 81,3 335

    Candies 3,1 9,1 78,7 420

    Plum jam 0,62 - 72,5 300

    Marmalade 0,46 - 72,5 289

    House chocolate 6,5 27,5 61,6 536

    Milk chocolate 6,9 29,9 49,8 603

    Marzipan 9,3 28,5 46,7 495

    Halvah 18,8 31,5 43 546


    1. PREDOMINANTLY CARBOHYDRATE
    PREPARATIONS
    1. Sugar – a refined product obtained from sugar beet or sugar
    cane; contains approx. 99.7-99.9% crystallized sucrose, 0.05%
    water, 0.05% ash, 0.05% other substances (invert sugar, etc.)

    2. Inverted sugar syrup is prepared from sucrose by acid or


    enzymatic hydrolysis; contains glucose, fructose and small
    amounts of sucrose and acid; it is used for preparing sweets, in
    food industry, being sweeter than sugar

    3. Glucose (starch sugar) is obtained in industry from potato or


    corn starch.
    1. PREDOMINANTLY CARBOHYDRATE
    PREPARATIONS

    4. Candies are obtained from a mass of caramel prepared from 2/3


    sugar and 1/3 glucose in which dyes, flavors, citric acid are
    incorporated

    5. Sorbet is obtained from sugar and a small percentage of


    glucose, dyes, flavors, citric acid

    6. Nougat is obtained by stirring the caramel mass (prepared from


    sugar and glucose) with an extract from the root of a plant called
    soapwort (contains saponins).

    7. The delight is starch gelled by boiling in sugar syrup and


    glucose to which flavors, dyes, citric or tartaric acid, nuts, butter,
    cocoa are added.
    1. PREDOMINANTLY
    CARBOHYDRATE PREPARATIONS
    8. Bee honey - is a natural product, made by bees from
    floral and extrafloral nectar or other sweet liquid existing in
    different parts of plants, is rich in carbohydrates, with
    variable content of vitamins, mineral elements, antiseptic
    substances

    antibiotics, hormones, protein substances, steric oils, wax


    etc. (more than 70 existing substances in honey have been
    identified)
    2. SUGAR AND FRUIT PRODUCTS
    Depending on the preparation method: jam, marmalade, jelly, glazed
    fruits, compote and syrup

    The carbohydrate content varies between 65-75%

    The nutritional value is more complex than the preparations in the first
    category, because they are, rich in digestible and non-digestible
    carbohydrates (cellulose, pectin's), vitamins, mineral substances
    (alkaline mini-equivalents predominate), macro- and microelements
    (K, Ca, Fe, Cu, etc.), organic acids.

    They have a high caloric value (240-300 calories per 100 grams)
    3.SUGAR AND OILSEED PRODUCTS
    Chocolate is obtained from roasted, shelled, ground cocoa seeds
    that are mixed with sugar and lecithin as an emulsifier.

    Milk, nuts, hazelnuts, almonds, coffee, raisins, sugary fruits can


    be added to the hot chocolate mass (approx. 35°C)
    Contains 50-60% sugar, 20-40% fat
    The caloric value varies between 450-600 calories per 100
    grams
    It also contains protein substances, tannins, theobromine and
    caffeine 1-2%, mineral salts, depending on the added substances
    3. SUGAR AND OILSEED PRODUCTS

    Halva is obtained mainly from sunflower and sesame seeds


    (although other oleaginous seeds can also be used). For some
    varieties, hazelnuts, nuts, cocoa, chocolate, candied fruits, flavors
    are added

    Complex nutritional value: 35-40% carbohydrates, 26-30% fats,


    ~12% proteins, ~3-4% mineral salts, vitamins (complex B, E),
    cellulose, etc.

    Caloric value: 440-500 calories / 100 grams


    4. COMPLEX PRODUCTS

    This category includes cakes (cakes, cookies, gingerbread,


    muffins, tarts, pancakes, etc.) and ice cream

    Many ingredients are used to make these preparations: flour,


    starch, eggs, milk, butter, oil, cream, sugar, honey, cocoa,
    fruits, flavors, dyes, etc.

    Generally high nutritional value

    They are often consumed in excess

    It presents a high degree of perishability


    ADVANTAGES OF CONSUMING
    SWEETS

    1. caloric intake less important than dietary fats


    2. increase the satiety power of the menu
    3. honey has a laxative effect
    4. chocolate has a stimulating effect on the nervous
    system due to the content of theobromine
    DISADVANTAGES OF CONSUMING
    SWEETS
    1. excessive consumption increases the risk of obesity, dyslipidemia,
    atheromatosis due to hypercaloric intake

    2. excessive consumption of sugary products leads to diabetes due to the overload


    of the pancreas

    3. they do not contain vitamins, but they increase the body's need for vitamin B1
    (thiamine), generating a thiamine-carbohydrate imbalance that determines
    a.central neurological syndrome: nervousness, inability to concentrate, memory loss,
    apathy, noise intolerance
    b.peripheral neurological syndrome: skin hyperesthesia , burning sensation in the
    fingers, muscle cramps
    c.digestive syndrome: ana- or hypochlorhydria, constipation
    d.cardiovascular syndrome: tachycardia, palpitations, dyspnea

    4. they do not contain minerals and cover the teeth with a fermentable film of
    carbohydrates, generating tooth decay
    CONTAMINATION OF SWEETS
    Pathogenic and conditionally pathogenic germs for humans
    - confectionery and pastry products present favorable
    environments for the development of germs that produce food
    poisoning (e.g. staphylococci, salmonella, shigella, E.coli,
    Clostridium perfringens, Proteus mirabilis, Proteus vulgaris,
    Bacillus cereus, etc.)

    Harmful chemical substances - Cu, Pb, Al are oxidized and


    produce the verdigris that passes through equipment and
    packaging - non-permitted additives (e.g. aniline or Pb dyes,
    toxic flavors, synthetic sweeteners)
    ALTERATION OF SWEETS
    ● fermentation of carbohydrates produces acids, alcohols,
    aldehydes, ketones

    ● deamination, decarboxylation and desulfation of


    proteins produces amines (such as putrescine,
    cadaverine and other amines), ammonia, smelling acids
    (such as butyric acid, aldehydes, ketones, peroxides,
    hydrogen sulfide, mercaptan)

    ● β-oxidation of fatty acids produces the specific rancid


    smell and taste through the accumulation of amines and
    ammonia and alkalinization of the pH
    QUALITY CONTROL OF SWEETS

    The organoleptic examination


    appearance, color, consistency, taste, smell

    Chemical examinations
    ⚫ determination of sugar and water content
    ⚫ determination of acidity
    ⚫ identification of fraudulently added substances (e.g. the addition of
    starch, flour…..)
    ⚫ qualitative determination of synthetic dyes
    ⚫ determination of fat alteration (Kreis reaction)
    QUALITY CONTROL OF
    CARBOHYDRATES
    gives clues about the nature of honey and some
    forgeries:

    nectar honey contains up to 5% sucrose;


    hand honey contains up to 10% sucrose;
    honey prepared by bees fed with sugar syrup = 25% sucrose;
    adulterated honey with invert sugar = between 10-45%
    sucrose (identification with the resorcinol test)
    QUANTITATIVE DETERMINATION
    OF CARBOHYDRATES
    1. physical method - polarimetry

    2. chemical method - based on the reducing property of carbohydrates

    IODOMETRICAL METHOD

    1. an alkaline solution of cupric salt is reduced under heat with the help of reducing sugars.
    Titrate indirectly with sodium thiosulfate solution, the cuprous oxide resulting from the
    reaction.

    2. the difference between no. of ml of thiosulphate used to titrate the sample and those used to
    titrate the control (the control sample has the same reagents, replacing the 20 ml of sugar solution
    with distilled water) represents the amount of copper reduced by the carbohydrates in the sample;

    3. the amount of carbohydrate in the sample is established with the help of a table (the equivalent in
    Cu for various carbohydrates of Na thiosulphate)
    DETERMINATION OF SACCHARIN

    Principle:
    it is based on the extraction of saccharin with a mixture of
    ether and ethyl petroleum ether and, then, its transformation
    into salicylic acid which is identified in the presence of ferric
    chloride

    In the presence of salicylic acid, a purple color is obtained


    due to the iron salicylate formed
    DETERMINATION OF ACIDITY
    indicator of changes produced by alteration

    Procedure:
    the sample to be analyzed is dissolved in warm water and 1-2
    drops of phenolphthalein are added and titrated with NaOH 0.1n
    until a persistent pink color appears;

    acidity is expressed in citric acid for candies and in malic


    acid
    QUALITATIVE DETERMINATION
    OF SYNTHETIC DYES

    Food dyes are organic, natural or synthetic substances, with a


    well-established physiological role in nature, but also with the role
    of normalizing the color of some foods and drinks, or
    improving the appearance of food products.

    The determination of the dyes in these products is carried out by


    following methods:
    by fixing the synthetic dye on the textile fiber (wool);
    using two extraction systems (ethyl alcohol and phosphate buffer) and
    spectrophotometric analysis of the obtained extracts.
    EXERCISES
    1. Food: milk chocolate
    Ex. organoleptic:
    ⚫ appearance – 100 g tablets, packed in foil and waxed paper
    ⚫ content - whole tablet, not fogged, not stained, without
    mold colonies
    ⚫ taste, smell - specific to milk chocolate

    Ex. physico-chemical:
    ⚫ Kreiss reaction – negative
    ⚫ pH – 5.7
    Conclusions: the sample meets hygiene and health standards
    EXERCISES
    2. Food: candy - drops
    Ex. organoleptic:
    ⚫ pieces of regular shape, dry, non-sticky to the touch, not agglomerated
    ⚫ inside glassy, brittle mass
    ⚫ light yellow color
    ⚫ pleasant taste, sweet-sour, pleasant aroma.

    Ex. physico-chemical:
    ⚫ total sugar (invert sugar): 85%
    ⚫ toxic metals: lead, arsenic - absent
    ⚫ dye – synthetic (tartrazine)

    Conclusions: the sample meets hygiene and health standards


    THANK YOU!!

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